Blackberry Cobbler
A simple Southern-style dessert of juicy, jammy blackberries baked under a golden, slightly crisp biscuit topping. Easy enough for a weeknight but impressive enough for guests.
Ingredients
- 4 cups fresh or frozen blackberries
- 1/3 cup granulated sugar (for berries)
- 2 tsp fresh lemon juice
- 2 tbsp cornstarch
- 1 1/2 cup all-purpose flour
- 1/4 cup granulated sugar (for topping)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 2/3 cup heavy cream or buttermilk
- 1 tsp vanilla extract
- 2 tsp turbinado or coarse sugar (for sprinkling)
Instructions
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1
Preheat oven to 375°F. Lightly butter a 9-by-13-inch baking dish (or equivalent).
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2
In the prepared baking dish, combine 4 cups fresh or frozen blackberries, 1/3 cup granulated sugar (for berries), 2 tsp fresh lemon juice, and 2 tbsp cornstarch. Toss gently to coat. Spread the berries in an even layer.
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3
In a large bowl, whisk together 1 1/2 cup all-purpose flour, 1/4 cup granulated sugar (for topping), 1 1/2 tsp baking powder, and 1/2 tsp salt. Add 6 tbsp cubed cold unsalted butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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4
Add 2/3 cup heavy cream or buttermilk and 1 tsp vanilla extract to the flour mixture and stir with a fork just until a shaggy dough forms.
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5
Drop spoonfuls of the dough over the berry filling, leaving some gaps for steam to escape. Sprinkle 2 tsp turbinado or coarse sugar (for sprinkling) over the top.
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6
Bake until the topping is golden brown and the berry filling is bubbling around the edges, 40 to 45 minutes. If the topping browns too quickly, tent loosely with foil. Let cool at least 15 minutes before serving.